Healthy Paleo-Friendly Lasagna

Paleo-friendly lasagna?! You read that right. Who said that going paleo meant that you couldn’t have your favorite “cheesy” pasta dish. The best part about this dish is that it’s much easier than you’d think — you don’t even have to cook any noodles, just slice them.

Dr. Goodbinder suggests a balanced and non-inflammatory diet to promote good health! Check out all of our recipes here!

Paleo Friendly Lasagna

Healthy Paleo-Friendly Lasagna Ingredients

  • 1 lb mild or hot Italian sausage, casings removed (we used hot)
  • 1/2 lb grass-fed ground beef
  • 1/2 cup onion, chopped small
  • (1) 28-oz can San Marzano peeled tomatoes and sauce
  • (1) 15-oz can of tomato sauce
  • (1) 6-oz can of tomato paste
  • (2) 8-oz pkgs of sliced mushrooms
  • (2) 10-oz pkgs of frozen spinach (thawed)
  • 4-5 medium-sized zucchini
  • 1 1/2 cup of cashews
  • 1/2 cup unsweetened almond milk
  • 3 cloves of garlic pressed or minced

Healthy Paleo-Friendly Lasagna Steps

  1. Day before: Soak cashews in water (no need to refrigerate)
  2. In a large pot, add 2 tsp of olive oil and sauté onion and garlic over medium heat, or until onions are tender. Add Italian sausage and beef in pot, cook until meat is browned
  3. Drain the fat and than add tomatoes, tomato sauce, and tomato paste
  4. Add remaining lasagna sauce spices
  5. Allow sauce to simmer in pot while continuing below (best if simmered 30 mins to 1 hour)
  6. In a frying pan with a little olive oil, sauté mushrooms (with any kind of seasonings or parsley if you like)
  7. Set sautéed mushrooms aside
  8. Place thawed spinach in bowl, squeeze as much water out of it as possible
  9. Set spinach aside
  10. Drain water from the soaking cashews, and pour cashews into a food processor
  11. Add almond milk and spices to the food processor
  12. Pulse or blend until cashews become a smooth and creamy consistency (something like ricotta cheese)
  13. Add 2 cups of the cashew “cheese” into the bowl with spinach and blend together
  14. Preheat oven to 350-degrees F
  15. Slice zucchini lengthwise, (first trim two opposite sides so it doesn’t roll around on the board) Slice noodles about 1/4 inch thick (works by hand with a knife) don’t worry about them all being the exact same thickness
  16. Get out a 9 x12 pan
  17. Smooth a little bit of the lasagna sauce along the bottom of the pan
  18. Place one layer of zucchini noodles lengthwise across the bottom of the pan
  19. Add about half of cashew cheese and spinach mixture along the top of the zucchini noodles layer
  20. On top of that, add half of the pan of sautéed mushrooms
  21. Top with lasagna sauce enough to cover the top (don’t skimp, there’ll be plenty)
  22. Repeat the above steps with a second layer of zucchini noodles, cashew cheese and spinach, and again the sautéed mushrooms and lasanga sauce
  23. Now bake uncovered for about 50-60 minutes (or until it starts to bubble around the edges)
  24. Remove from oven, let stand a few minutes, and serve

Source: https://www.wellplated.com/chicken-apple-sweet-potato-and-brussels-sprouts-skillet/

Dr. G
Dr. G

Jay Goodbinder DC DABCI is a doctor in Overland Park, KS who serves patients in surrounding Kansas City areas, cities across the United States, and in several countries around the world.

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